Efecto del tratamiento enzimático de la semilla de moringa (Moringa oleífera) sobre las características físico-químicas del aceite obtenido por extracción con prensa expeller
DOI:
https://doi.org/10.17268/sci.agropecu.2018.03.08Keywords:
Moringa oleífera, aceite de moringa, extracción enzimática de aceite, oxidación lipídica, ácidos grasos, polifenoles, tocoferoles.Abstract
En el presente estudio se evaluó la eficacia del uso de una enzima (hemicelulasa al 2%, materia prima:agua de 3:1 y tiempo de hidrólisis de 24 horas) para incrementar el rendimiento de la extracción del aceite de moringa con prensa-expeller y los cambios en las características fisicoquímicas y antioxidantes del aceite. Se obtuvo un mayor rendimiento en la extracción del aceite de moringa realizada con previo tratamiento enzimático y se encontró diferencias significativas en el índice de peróxido y grado de acidez en la caracterización fisicoquímica del aceite. Se determinó que el ácido oleico se encuentra en mayor proporción en el aceite de moringa (72%) y se encontró elevadas concentraciones de tocoferoles, siendo el α-tocoferol el isómero mayoritario (aproximadamente un 80% del total). Además, se determinó que el aceite de moringa extraído con previo tratamiento enzimático presentó un mayor contenido de polifenoles totales con respecto al aceite de moringa control, sin embargo, no se encontró diferencias significaticas en la capacidad antioxixdante lipofílica e hidrofílica del aceite de moringa determinada por el método ABTS.
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Received December 17, 2017.
Accepted May 11, 2018.
Corresponding author: misilva@lamolina.edu.pe (M. Silva-Jaimes)
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